REYNA'S TAQUERIA

4722 HACKBERRY ST S San Antonio, TX 78223

License ID # 4196

Inspections
Latest Demerits
43
9


0-10 Demerits Excellent
11-20 Demerits Good
21-30 Demerits Acceptable
31+ Demerits Poor

Demerits Inspection Date Inspectors Notes
9 2019-01-24 28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. MAJORITY OF FOOD WAS LABELED BUT SOME ITEMS DID NOT HAVE ANY LABELS/DISCARD DATES

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. ENSURE ALL WIPE RAGS ARE STORED IN BETWEEN USES

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ENSURE ALL FOOD IS COVERED/PROTECTED

39 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. DO NOT USE STYROFOAM CUPS/BOWLS AS SCOOPS

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ENSURE ALL EQUIPMENT/KITCHEN SURFACES ARE DEEP CLEANED

43 228.106(a) Ventilation hood systems, drip prevention. GREASE VENTS HAD HEAVY GREASE BUILDUP AND REQUIRE DEEP CLEANING

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. KITCHEN HAD AN OPENING IN THE CEILING. THIS MUST BE REPAIRED BY NEXT ROUTINE INSPECTION.

47 228 Were no other violations observed during inspection?. ENSURE ESTABLISHMENT IS DEEP CLEANED ON A MORE FREQUENT BASIS

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. AT TIME OF INSPECTION, RAW EGGS WERE STORED ABOVE A POT OF COOKED MENUDO. ENSURE ALL COOKED FOODS ARE STORED ABOVE ANY RAW EGGS/MEAT ETC


8 2018-09-17 18 * 228.203 Poisonous/toxic materials or chemicals stored properly. AT TIME OF INSPECTION, THERE WERE MULTIPLE BOTTLES OF DE-GREASER BEING STORED ON/NEAR FOOD. ENSURE CHEMICALS ARE STORED IN A SEPARATE/SAFE SPACE.

29 * 228.108(b) Food thermometers provided and accessible. AT TIME OF INSPECTION, THERE WERE MULTIPLE FRIDGES/FREEZERS THAT DID NOT HAVE THERMOMETERS AVAILABLE.

33 * 228.147(c)(1) Service sink or one curbed cleaning facility provided. AT TIME OF INSPECTION, SANITIZER CLOTH BUCKETS WERE BEING STORED IN THE SERVICE SINK BASIN. ENSURE SERVICE SINK IS FREE OF ITEMS/CLUTTER.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ENSURE ALL FOOD NOT ACTIVELY COOLING HAS A PROPER COVER/LID AT ALL TIMES.

39 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Styrofoam cups being used as scoops in bulk item storage containers. Use

43 228.106(a) Ventilation hood systems, drip prevention. AT TIME OF INSPECTION, GRILL HOODS/VENTS WERE DIRTY AND NEED A DEEP CLEANING.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Several areas in kitchen require repair. Missing ceiling tiles, broken floor tiles, broken wall tiles, bare wood and small holes in walls. 228.171(3) Materials for indoor

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. AT TIME OF INSPECTION, THERE WAS RAW CHICKEN BEING STORED ABOVE/BESIDE PRODUCE AND RTE FOOD.


14 2018-06-05 15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observation: Employee preparing handling tortillas with bare hands to make tacos. ----Spanish--- * 228.65 (a) (2) Contacto de manos desnudas con alimentos listos para el consumo. Observación:

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observation: Storing soap in a spray bottle with old label. The label contained information from the previous chemical. ---Spanish--- * 228.202 Materiales venenosos /

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Finding: Cold-hold refrigeration unit next to steam table was above 41F. Unit was adjusted from setting 3 to 5. Management stated he will monitor temperature closely. ---Spanish--- * 228.75 (f) (1) (B

33 Observations: Using service sink as storage for pots and pans. Mop water appears to be dispose in the rear of establishment. 228.147. Plumbing, Numbers and Capacities. (c) Service sink. (1) At least one service sink or one curbed cleaning facility eq

34 228.174(e)(4) Windows or doors protected against the entry criteria. Old a/c window requires a screen mesh to prevent insects from coming in. Exhaust fan in kitchen requires screen mesh to prevent insects when unit is not on, or self closing shutters.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observations: Unapproved drink containers found around several work stations throughout kitchen. Corrective Actions: Designated employee beverage areas or approve container ne

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Chlorine concentrations below recommended (50-100ppm/Cl).

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Heavy dust and grease build upon equipment and around kitchen. Exhaust fans with excessive grease over grills and lint. Open containers under evaporator cool

38 Thawing menudo at room temperature. 228.75(c)(2) Thawing. under running water criteria. (c) Thawing. Except as specified in paragraph (4) of this subsection, time/temperature control for safety (TCS) food shall be thawed: (1) under refrigeration that

39 Styrofoam cups being used as scoops in bulk item storage containers. Use utensils with handles and durable. Insure handles are stored above food level, or on the exterior. 228.103(a) Equipment and utensils. Equipment and utensils shall be designed an

42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ----Spanish---- 228.114 (c) Las superficies del equipo que no estén en contacto con alimentos se limpiarán con la fr

43 228.186(d)(1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. ---Spanish--- 228.186 (d) (1) Los conductos de admisión y escape de aire se deben limpiar y c

45 Several areas in kitchen require repair. Missing ceiling tiles, broken floor tiles, broken wall tiles, bare wood and small holes in walls. 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabs

46 228.149(e)(2) A plumbing system shall be maintained in good repair. The water heater is leaking water. ---Spanish----- 228.149 (e) (2) Se debe mantener un sistema de plomería en buen estado. El calentador de agua está goteando agua.


16 2017-12-07 10 * 228.118(3)(D) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitizatio

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Bare hand contact observed with ready to eat food (Tortillas). Ensure employees are using safeguards when working with ready to eat foods. This includes but is not limited to: gloves, tongs, ut

18 * 228.203 Poisonous/toxic materials or chemicals stored properly. Storing cleaner bottle over clean dishes.

2

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Rice, Chorizo, Bacon and Rice being stored at room temperature.

21 * 228.32(1) Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical

27 * 228.75(e)(1) Cooling method, criteria. (e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under subsection (d) of this section by using one or more of the following methods based on t

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observations: Missing labels in walk-in cooler Corrective Actions: Ready-to-eat, time/temperature control for safety food, date marking. (1)Except when packaging food using a reduced oxygen pac

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Chlorine test strips not available upon request.

3 * 228.75(f)(1)(A) Hot Hold (135°F or higher). Hot-hold line was below 135F. Food was reheated on stove.

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Only hand washing station had pot in bowl.

33 * 228.115(f) Rinsing procedures. (f) Rinsing procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one o

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Container with menudo directly on the ground.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. [42] Observations: Walls, floor and equipment require cleaning. Corrective Actions: Increase cleaning frequency.

44 §228.153. Refuse Removal. (a) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Kitchen staff was thawing menudo under a visibly soiled evaporator cooler. The food was directly on the floor and uncovered. Food in ref


4 2017-06-29 15 Bare hand contact with ready to eat tortillas observed by two employees. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: gloves, tongs, utensils, foil, wax paper.

37 Lids missing on numerous items in coolers. Ensure lids and covers are used on products in storage and coolers.

45 Hole in wall near the kitchen entrance. Another hole observed in door leading into kitchen. Ensure holes are patched.

45 Several ceiling tiles found absorbing water in back room. Ensure damaged ceiling tiles are replaced and porous ceiling tiles are painted or replaced with nonabsorbent tiles.


8 2017-03-24 14 During the time of inspection an employee was observed drinking a personal drink with gloves on and attempted to handle ready to eat foods. Ensure all employees follow proper glove changing procedures by washing their hands with hot water and soap for

29 During the time of inspection sanitizer test strips were not readily available. Provide for sanitizer test strips to test sanitizer levels in the three compartment sink.

29 Ensure thermometers are readily available and easily visible in cold hold units containing potentially hazardous food items.

3 Potentially Hazardous Foods must be maintained at 135°F or above. Observed picadillo at approximately 123F during time of inspection. The manager stated the picadillo had been in the hot holding unit for approximately two hours therefore they were rapi

32 Observed tortillas being stored in plastic To-Go bags in the reach-in cooler. Food specific containers must be designed to allow effective cleaning. Ensure food grade bags are used to store foods, not plastic To-Go bags.

37 During the time of inspection a large number of food items were observed without lids or protective wrappings in the reach-in coolers. Store raw animal foods below and away from ready-to-eat foods. Protect food from contamination by storing food in pac

45 During the time of inspection several holes were noted in the establishment walls. Ensure all holes, gaps and cracks are filled and are smooth, easily cleanable and non-absorbent.

45 Observed a leak at hot water heater. During the time of inspection management called in a work order to fix the leak. The situation will be monitored


13 2016-10-04 15 During the time of inspection an employee was observed handling barbacoa with their bare hands. The employee chose to wear gloves as a corrective action. Ensure employees wear gloves or use other utensils to handle food if there is no bare hand contact

22 With the exception of food establishment employees who only handle utensils and the certified food manager, all food establishment employees shall successfully complete an accredited food handler training course.

29 During the time of inspection sanitizer test strips were not readily available. Provide for sanitizer test strips to test sanitizer levels in the three compartment sink.

29 Ensure thermometers are readily available in cold hold units containing potentially hazardous food items.

32 During the time of inspection the back door consisted of iron bars and plastic covering. Ensure all kitchen surfaces are smooth, easily cleanable, easy to maintain and non-absorbent (plastic covering is not a smooth, easy to maintain surface). It is re

35 During the time of inspection personal drinks without lids were being stored alongside uncovered food products in the kitchen area. Ensure personal employee beverages are stored below and away from food products.

37 During the time of inspection a large number of food items were observed without lids or protective wrappings in the reach-in coolers. Store raw animal foods below and away from ready-to-eat foods. Protect food from contamination by storing food in pac

38 During the time of inspection observed a package of frozen meat being air-thawed on a countertop. Ensure frozen products are properly thawed by using one of the following methods: Microwaving then cooking, moving the frozen food product from a freezer

42 During the time of inspection food debris accumulation was noted inside of the reach-in coolers. Ensure the reach-in coolers are cleaned regularly and are clean to sight and touch.

44 During the time of inspection bags of trash were being stored outside the backdoor of the establishment and not in the dumpster/designated trash site. Receptacles and waste handling units for refuse and recyclables containing food residue shall be desi

45 During the time of inspection ceiling tiles with water damage were noted throughout the establishment. Repair or replace any damaged ceiling tiles.

46 During the time of inspection there were no trash cans with lids provided in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

9 Observed raw uncovered beef being stored above cooked meat in the reach-in cooler during the time of inspection. Store raw animal foods below and away from ready-to-eat foods. Protect food from contamination by storing food in packages, covered containe


7 2016-05-27 2 Potentially Hazardous Food not at required temperature in reach-in cooling unit. Observed foods at temperatures ranging from 56F-53F during time of inspection. Potentially Hazardous Foods were promptly and voluntarily discarded by management. Non-Potent

27 During the time of inspection a large container of green salsa was being cooled. Although the salsa was within the time frame for proper cooling (the salsa was approximately 68F and was prepared 2 hours prior to inspection), the container of salsa was

32 Observed barbacoa being stored in plastic To-Go bags in the hot holding unit. Food specific containers must be designed to allow effective cleaning. Ensure food grade bags are used to store foods, not plastic To-Go bags.

35 During the time of inspection personal drinks with lids were being stored alongside food products on the prep table in the kitchen area. Ensure personal employee beverages are stored below and away from food products.

44 During the time of inspection bags of trash were being stored outside the backdoor of the establishment and not in the dumpster/designated trash site. Receptacles and waste handling units for refuse and recyclables containing food residue shall be desi

45 During the time of inspection ceiling tiles with water damage were noted throughout the establishment. Repair or replace any damaged ceiling tiles.

46 During the time of inspection there were no trash cans with lids provided in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.


3 2016-02-03 11 Observed an employee handle shredded cheese with their bare hands during the time of inspection. There is no bare-hand contact policy in place for the establishment therefore the employee chose to don gloves. Ensure employees don gloves while handling

20 Observed an unlabeled spray bottle in the restroom hallway. Ensure all spray bottles are properly labeled with their chemical contents.

8 Observed two partially filled coffee mugs on the steam table during the time of inspection. Employees must drink from clean, closed beverage containers with clean hands and away from food prep areas.


9 2015-10-14 17 Supply the handwash station with individual disposable towels.

22 Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.

25 Food contact equipment must be in good repair (reach-in cold hold unit in kitchen).


3 2015-10-14 17 Supply the handwash station with individual disposable towels.

22 Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.

25 Food contact equipment must be in good repair (reach-in cold hold unit in kitchen).


23 2015-05-28 12 PROVIDE FOR FOOD STORED IN COOLERS TO BE STORED PROPERLY. (RAW CHICKEN AND RAW MEAT STORED ABOVE UNCOVERED COOKED FOODS.

13 PROVIDE FOR ALL COOKED FOOD IN COOLERS TO HAVE A CONSUME BY DATE LABEL. (BEANS 5/1/15--5/8/15)

21 PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: (BLEACH/WATER))(1ST SINK: RINSING OFF FOOD, 2ND SINK: SOAP/WATER, 3RD SINK: WATER (NO BLEACH))

23 REPAIR CLOG AT 3 COMPARTMENT SINK. (DISCONTINUE USING PLASTIC CONTAINER)

3 PROVIDE FOR HOT FOOD TO BE AT 135F OR HIGHER FOR HOT HOLD. (CARNE GUISADA 120F)

8 PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)


6 2015-05-28 12 PROVIDE FOR FOOD STORED IN COOLERS TO BE STORED PROPERLY. (RAW CHICKEN AND RAW MEAT STORED ABOVE UNCOVERED COOKED FOODS.

13 PROVIDE FOR ALL COOKED FOOD IN COOLERS TO HAVE A CONSUME BY DATE LABEL. (BEANS 5/1/15--5/8/15)

21 PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: (BLEACH/WATER))(1ST SINK: RINSING OFF FOOD, 2ND SINK: SOAP/WATER, 3RD SINK: WATER (NO BLEACH))

23 REPAIR CLOG AT 3 COMPARTMENT SINK. (DISCONTINUE USING PLASTIC CONTAINER)

3 PROVIDE FOR HOT FOOD TO BE AT 135F OR HIGHER FOR HOT HOLD. (CARNE GUISADA 120F)

8 PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)


10 2014-11-04 14 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.

21 229.165 (r) (3) (D)no sanitization. Ensure dishes are sanitized by soaking in 50-100 ppm sanitizer for at least 30 secs.

25 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace food containers and cooler gaskets that are cracked, chipped, damaged.

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers.


4 2014-11-04 14 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.

21 229.165 (r) (3) (D)no sanitization. Ensure dishes are sanitized by soaking in 50-100 ppm sanitizer for at least 30 secs.

25 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace food containers and cooler gaskets that are cracked, chipped, damaged.

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers.


24 2014-03-06 11 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive pro

2 229.164 (o) (6) (B) (ii). Ensure potentially hazardous foods (PHF) are held at 41F or below. Condemned PHFs (tamales, milk, sauces) that were at 54-56F in refrigerator that was unplugged for repair.

21 229.165 (r) (3) (D)no sanitization. Follow proper warewashing procedure: wash in soap and water --> rinse in clean water --> sanitize by soaking for at least 30 sec in 1/2 teaspoon bleach per gallon of water --> air dry.

25 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace damaged food containers and do not re-use single service containers (for

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside all coolers, shelves, prep tables, etc.

25 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.

5 229.164 (m) (2) (D) 165F<2 hours. Reheating for hot holding to 74?C (165?F) should be done rapidly and should not exceed 2 hrs. Observed rice on hot holding table at 60F.

8 229.163 (i) not in HWS. Employees must wash/rinse hands in a handwashing sink, not in warewash sink/s.


8 2014-03-06 11 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive pro

2 229.164 (o) (6) (B) (ii). Ensure potentially hazardous foods (PHF) are held at 41F or below. Condemned PHFs (tamales, milk, sauces) that were at 54-56F in refrigerator that was unplugged for repair.

21 229.165 (r) (3) (D)no sanitization. Follow proper warewashing procedure: wash in soap and water --> rinse in clean water --> sanitize by soaking for at least 30 sec in 1/2 teaspoon bleach per gallon of water --> air dry.

25 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace damaged food containers and do not re-use single service containers (for e

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside all coolers, shelves, prep tables, etc.

25 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.

5 229.164 (m) (2) (D) 165F<2 hours. Reheating for hot holding to 74?C (165?F) should be done rapidly and should not exceed 2 hrs. Observed rice on hot holding table at 60F.

8 229.163 (i) not in HWS. Employees must wash/rinse hands in a handwashing sink, not in warewash sink/s.


15 2013-10-15 1 229.164 (o) (4) (A) (ii) - <6 Hours. Potentially Hazardous Foods (PHF) must be cooled from 135?F to 70?F within 2 hrs then from 70F to 41F or below within 4 hours. Condemned 45 lbs of improperly cooled down PHFs.

24 229.165 (f) (12) (B)integral thermometer. Ensure all coolers storing potentially hazardous foods have a thermometer.

24 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. Provide a thin probe thermometer.

25 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace damaged/chipped dishwares. Do not re-use for storage of potentially haz

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean accumulated food debris inside coolers.

8 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink, not in warewash sink/s.

8 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.


7 2013-10-15 1 229.164 (o) (4) (A) (ii) - <6 Hours. Potentially Hazardous Foods (PHF) must be cooled from 135?F to 70?F within 2 hrs then from 70F to 41F or below within 4 hours. Condemned 45 lbs of improperly cooled down PHFs.

24 229.165 (f) (12) (B)integral thermometer. Ensure all coolers storing potentially hazardous foods have a thermometer.

24 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. Provide a thin probe thermometer.

25 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace damaged/chipped dishwares. Do not re-use for storage of potentially hazard

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean accumulated food debris inside coolers.

8 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink, not in warewash sink/s.

8 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.


23 2013-03-11 10 PROVIDE FOR PRODUCE TO BE IN SOUND CONDITION. ( WHOLE HOT PEPPERS (CHILE) ROTTEN)

13 PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HOURS OR LONGER. (BEANS, COOKED 3/1/13...3/8/13)(COOLER MUST BE 41F OR BELOW)

19 PROVIDE FOR ESTABLISHMENT TO BE RODENT FREE BY USING A LICENSED PROFESSIONAL. (RATS)

2 PROVIDE FOR EGGS TO BE AT 41F OR LOWER FOR COLD HOLD. (WHOLE EGGS AT 64.0F. OWNER IS UNABLE TO PRODUCE RECIEPT FOR PURCHASE OF EGGS INORDER, TO DETERMINE TIME OF PURCHASE AND SOURCE)(3 BOXES WITH 20 DOZEN IN EACH BOX)(STORED ON FLOOR OF STORAGE AREA)

25 PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, BULK PRODUCT BINS (OUTSIDE))

8 PROVIDE FOR EMPLOYEES TO DISCONTINUE EATING AND DRINKING IN KITCHEN OR FRONT AREA WHERE FOOD PREP IS DONE. (PROVIDE AN AREA IN DINING AREA FOR EMPLOYEES TO SIT AND EAT)


6 2013-03-11 10 PROVIDE FOR PRODUCE TO BE IN SOUND CONDITION. ( WHOLE HOT PEPPERS (CHILE) ROTTEN)

13 PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HOURS OR LONGER. (BEANS, COOKED 3/1/13...3/8/13)(COOLER MUST BE 41F OR BELOW)

19 PROVIDE FOR ESTABLISHMENT TO BE RODENT FREE BY USING A LICENSED PROFESSIONAL. (RATS)

2 PROVIDE FOR EGGS TO BE AT 41F OR LOWER FOR COLD HOLD. (WHOLE EGGS AT 64.0F. OWNER IS UNABLE TO PRODUCE RECIEPT FOR PURCHASE OF EGGS INORDER, TO DETERMINE TIME OF PURCHASE AND SOURCE)(3 BOXES WITH 20 DOZEN IN EACH BOX)(STORED ON FLOOR OF STORAGE AREA)

25 PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, BULK PRODUCT BINS (OUTSIDE))

8 PROVIDE FOR EMPLOYEES TO DISCONTINUE EATING AND DRINKING IN KITCHEN OR FRONT AREA WHERE FOOD PREP IS DONE. (PROVIDE AN AREA IN DINING AREA FOR EMPLOYEES TO SIT AND EAT)


10 2012-10-30 19 RODENT DROPPINGS SEEN IN BACK STORAGE AREA NEAR/AROUND STACKED WOOD(WILL NEED TO REMOVE ALL UNNECESSARY ITEMS FROM FACILITY); ALSO SEEN IN SMALL STORAGE UNIT ACROSS FROM REACH IN FREEZER; FACILITY WILL NEED TO CLEAN THESE AREAS UP AND PROVIDE APPROVED

19 RODENTS SEEN IN BACK STORAGE AREA NEAR/AROUND STACKED WOOD(WILL NEED TO REMOVE ALL UNNECESSARY ITEMS FROM FACILITY); ALSO SEEN IN SMALL STORAGE UNIT ACROSS FROM REACH IN FREEZER; FACILITY WILL NEED TO CLEAN THESE AREAS UP AND PROVIDE APPROVED PEST CONT

25 DO NOT STORE IN USE KNIVES FOR CUTTING POTATOES ONTOP OF DIRTY BULK CONTAINER LID; KEEP KNIVES STORED ONTOP OF PREP TABLE UNTIL READY TO WASH/SANITIZE UTENSILS. 229.165 (m) (1) (A)not clean.

7 EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER FOR AT LEAST 2O SECONDS AND NOT JUST WATER; ALSO MAKE SURE THAT EMPLOYEES DRY HANDS PROPERLY WITH PAPER TOWELS.


3 2012-10-30 19 RODENT DROPPINGS SEEN IN BACK STORAGE AREA NEAR/AROUND STACKED WOOD(WILL NEED TO REMOVE ALL UNNECESSARY ITEMS FROM FACILITY); ALSO SEEN IN SMALL STORAGE UNIT ACROSS FROM REACH IN FREEZER; FACILITY WILL NEED TO CLEAN THESE AREAS UP AND PROVIDE APPROVED

25 DO NOT STORE IN USE KNIVES FOR CUTTING POTATOES ONTOP OF DIRTY BULK CONTAINER LID; KEEP KNIVES STORED ONTOP OF PREP TABLE UNTIL READY TO WASH/SANITIZE UTENSILS. 229.165 (m) (1) (A)not clean.

7 EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER FOR AT LEAST 2O SECONDS AND NOT JUST WATER; ALSO MAKE SURE THAT EMPLOYEES DRY HANDS PROPERLY WITH PAPER TOWELS.


26 2012-06-21 18 EVIDENCE OF ANTS ON WALL/GROUND NEAR WATER HEATER/HANDWASHING SINK/MOPSINK; WILL NEED TO TREAT AREA TO ENSURE PESTS ARE MINIMIZED.

19 MUCH EVIDENCE OF RODENT DROPPINGS WITHIN KITCHEN/STORAGE AREAS; WILL NEED TO INTENSIFY EFFORTS TO CONTROL PROBLEM;

2 RAW SHELLED EGGS NOT BEING MAINTAINED AT A PROPER TEMPERATURE OF 41 DEGREES F AND BELOW; TEMPERATURE TAKEN WAS 84 DEGREES F; EGGS BROKEN AND CONDEMNED

20 DO NOT STORE FIRE ANT KILLER GRANULES ABOVE POTS/PACKAGED PRUNES DUE TO POSSIBLE CROSS CONTAMINATION; KEEP ALL TOXIC/DANGEROUS CHEMICALS LOCATED IN A SEPARATE AREA AWAY AND BELOW FOOD PRODUCTS/EQUIPMENT.

23 POOLED WATER ON FLOOR BEHIND REFRIGERATORS; ALL WATER SHOULD EFFECTIVELY DRAIN INTO AN APPROVED SANITARY SEWER AND SHOULDN'T BE ALLOWED TO COLLECT.

3 229.164 (o) (6) (A) PHF>135; SPANISH RICE NOT BEING MAINTAINED AT 135 DEGREES F AND ABOVE; RICE AT 84 DEGREES F; CONDEMNED

7 229.163 (h) (6) wash as needed; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WHENEVER CHANGING TASKS(WASHING WARES WITHIN THE 3 COMPARTMENT SINK TO GOING BACK TO WORKING WITH OPEN FOODS).


7 2012-06-21 18 EVIDENCE OF ANTS ON WALL/GROUND NEAR WATER HEATER/HANDWASHING SINK/MOPSINK; WILL NEED TO TREAT AREA TO ENSURE PESTS ARE MINIMIZED.

19 MUCH EVIDENCE OF RODENT DROPPINGS WITHIN KITCHEN/STORAGE AREAS; WILL NEED TO INTENSIFY EFFORTS TO CONTROL PROBLEM;

2 RAW SHELLED EGGS NOT BEING MAINTAINED AT A PROPER TEMPERATURE OF 41 DEGREES F AND BELOW; TEMPERATURE TAKEN WAS 84 DEGREES F; EGGS BROKEN AND CONDEMNED

20 DO NOT STORE FIRE ANT KILLER GRANULES ABOVE POTS/PACKAGED PRUNES DUE TO POSSIBLE CROSS CONTAMINATION; KEEP ALL TOXIC/DANGEROUS CHEMICALS LOCATED IN A SEPARATE AREA AWAY AND BELOW FOOD PRODUCTS/EQUIPMENT.

23 POOLED WATER ON FLOOR BEHIND REFRIGERATORS; ALL WATER SHOULD EFFECTIVELY DRAIN INTO AN APPROVED SANITARY SEWER AND SHOULDN'T BE ALLOWED TO COLLECT.

3 229.164 (o) (6) (A) PHF>135; SPANISH RICE NOT BEING MAINTAINED AT 135 DEGREES F AND ABOVE; RICE AT 84 DEGREES F; CONDEMNED

7 229.163 (h) (6) wash as needed; EMPLOYEES NEED TO MAKE SURE TO WASH HANDS WHENEVER CHANGING TASKS(WASHING WARES WITHIN THE 3 COMPARTMENT SINK TO GOING BACK TO WORKING WITH OPEN FOODS).


14 2012-01-19 11 NEED TO MAKE SURE AND USE PROPER PROCEDURES WHEN HANDLING READY TO EAT FOODS WITH BARE HANDS(CUTTING POTATOES); NEED TO WASH HANDS FIRST AND PLACE GLOVES ON OR USE TWO OTHER PREVENTIVE MEASURES AFTER INITIALING WASHING HANDS(IE WASH HANDS THEN DO A DOU

13 229.164 (o) (9) (A) (i) Time Only; NEED TO MAKE SURE AND MARK FOOD ITEM(RICE)TO IDENTIFY/INDICATE THE TIME THAT IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL.

19 229.167(p)(11)(C)rodents; MANY RODENT DROPPINGS THROUGHOUT ESTABLISHMENT; WILL NEED TO REMOVE UNNECESSARY ITEMS FROM FACILITY AND USE APPROVED PEST CONTROL METHODS; ALSO CHECK ROOFTOP AREA TO MAKE SURE NO OPENINGS/ENTRYWAYS ARE PRESENT.

25 229.165 (n) (1) (A) (v)when contaminated; DO NOT WIPE DOWN KNIVES IN SEVICE/IN USE WITH DIRTY RAGS; NEED TO EITHER USE CLEAN/SANITIZED KNIFE OR WASH, RINSE, SANITIZE, AND LET AIR DRY BEFORE USING.


4 2012-01-19 11 NEED TO MAKE SURE AND USE PROPER PROCEDURES WHEN HANDLING READY TO EAT FOODS WITH BARE HANDS(CUTTING POTATOES); NEED TO WASH HANDS FIRST AND PLACE GLOVES ON OR USE TWO OTHER PREVENTIVE MEASURES AFTER INITIALING WASHING HANDS(IE WASH HANDS THEN DO A DOU

13 229.164 (o) (9) (A) (i) Time Only; NEED TO MAKE SURE AND MARK FOOD ITEM(RICE)TO IDENTIFY/INDICATE THE TIME THAT IS FOUR HOURS PAST THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL.

19 229.167(p)(11)(C)rodents; MANY RODENT DROPPINGS THROUGHOUT ESTABLISHMENT; WILL NEED TO REMOVE UNNECESSARY ITEMS FROM FACILITY AND USE APPROVED PEST CONTROL METHODS; ALSO CHECK ROOFTOP AREA TO MAKE SURE NO OPENINGS/ENTRYWAYS ARE PRESENT.

25 229.165 (n) (1) (A) (v)when contaminated; DO NOT WIPE DOWN KNIVES IN SEVICE/IN USE WITH DIRTY RAGS; NEED TO EITHER USE CLEAN/SANITIZED KNIFE OR WASH, RINSE, SANITIZE, AND LET AIR DRY BEFORE USING.


27 2011-09-29 12 229.164 (f) (2) (A) (iv) not covered; MANY PREPARED FOOD ITEMS IN REACH IN FREEZER AND COOLER NOT COVERED TO PROTECT FROM THE POSSIBILITY OF CROSS CONTAMINATION.

13 OBSERVED ITEMS IN REACH IN COOLER WITH OLD LABELS ON CONTAINERS(CHICKEN); ITEMS WITH NO CONSUME BY/USE BY DATE OBSERVED(RICE)THESE ITEMS WERE CONDEMNED. OPERATORS WILL NEED TO KEEP ALL REFRIGERATED, POTENTIALLY HAZARDOUS FOODS KEPT LONGER THAN 24 HOUR

18 229.167 (p) (11) (C)insects/pests not minimized; SUGAR/CRAZY ANTS OBSERVED THROUGHOUT ENTIRE ESTABLISHMENT; THIS IS DUE IN PART TO MANY OPENINGS WITHIN FLOORS/CEILINGS/WALLS; WILL NEED TO ELIMINATE THE PRESENCE OF INSECTS WITH APPROVED METHODS.

19 229.167(p)(11)(C)rodents; EVIDENCE OF RODENT DROPPINGS IN WAITRESS AREA; BEHIND EQUIPMENT; WILL NEED TO USE APPROVED PEST CONTROL METHODS TO TREAT FACILITY.

20 DO NOT KEEP BATHROOM CLEANER NEXT TO BULK ITEM BEANS 229.168 (c) (1) toxics stored.

24 229.165 (h) (2)thermometer available; PROVIDE THERMOMETERS FOR REFRIGERATORS(MAIN WHITE REFRIGERATOR IN KITCHEN).

25 229.165 (m) (1) (A)not clean; KEEP BINS USED TO HOLD VARIOUS KITCHENWARE ITEMS IN CLEAN/SANITIZED.

8 229.163 (n) (1) eat.drink.smoke; MAKE SURE TO KEEP DRINKS ENCLOSED WITH A LID AND KEEP AWAY FROM FOOD PREPARATION AREAS.


8 2011-09-29 12 229.164 (f) (2) (A) (iv) not covered; MANY PREPARED FOOD ITEMS IN REACH IN FREEZER AND COOLER NOT COVERED TO PROTECT FROM THE POSSIBILITY OF CROSS CONTAMINATION.

13 OBSERVED ITEMS IN REACH IN COOLER WITH OLD LABELS ON CONTAINERS(CHICKEN); ITEMS WITH NO CONSUME BY/USE BY DATE OBSERVED(RICE)THESE ITEMS WERE CONDEMNED. OPERATORS WILL NEED TO KEEP ALL REFRIGERATED, POTENTIALLY HAZARDOUS FOODS KEPT LONGER THAN 24 HOURS

18 229.167 (p) (11) (C)insects/pests not minimized; SUGAR/CRAZY ANTS OBSERVED THROUGHOUT ENTIRE ESTABLISHMENT; THIS IS DUE IN PART TO MANY OPENINGS WITHIN FLOORS/CEILINGS/WALLS; WILL NEED TO ELIMINATE THE PRESENCE OF INSECTS WITH APPROVED METHODS.

19 229.167(p)(11)(C)rodents; EVIDENCE OF RODENT DROPPINGS IN WAITRESS AREA; BEHIND EQUIPMENT; WILL NEED TO USE APPROVED PEST CONTROL METHODS TO TREAT FACILITY.

20 DO NOT KEEP BATHROOM CLEANER NEXT TO BULK ITEM BEANS 229.168 (c) (1) toxics stored.

24 229.165 (h) (2)thermometer available; PROVIDE THERMOMETERS FOR REFRIGERATORS(MAIN WHITE REFRIGERATOR IN KITCHEN).

25 229.165 (m) (1) (A)not clean; KEEP BINS USED TO HOLD VARIOUS KITCHENWARE ITEMS IN CLEAN/SANITIZED.

8 229.163 (n) (1) eat.drink.smoke; MAKE SURE TO KEEP DRINKS ENCLOSED WITH A LID AND KEEP AWAY FROM FOOD PREPARATION AREAS.


27 2011-06-07 13 229.164 (o) (7) (A) consume by date (prepared); ESTABLISHMENT NEEDS TO MAKE SURE TO NOTE A USE BY/CONSUME BY DATE ON ALL REFRIGERATED, PREPARED, POTENTIALLY HAZARDOUS FOODS HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS; MAKE SURE TO ALSO LABEL AL

16 229.166 (g) (1) (A) HWS not provided; NO HANDWASHING SINK WAS AVAILABLE AT THE TIME OF INSPECTION; WILL NEED TO CORRECT THIS NONCOMPLIANCE WITHIN 10 DAYS TO AVOID FEES AND POSSIBLE SUSPENSION OF LICENSE/CLOSURE.

17 229.167 (e) (3) (A) no towels; NEED TO PROVIDE INDIVIDUAL, DISPOSABLE PAPER TOWELS FOR PATRONS/PUBLIC RESTROOMS.

20 229.168 (b) working container not labeled; NEED TO MAKE SURE TO LABEL ALL TOXIC ITEMS NOT IN ORIGINAL CONTAINER WITH THE COMMON NAME.

25 229.165 (d) (1) (B)free of breaks, cracks; WILL NEED TO DISCARD ALL CONTAINERS THAT ARE BROKEN OR ARE NOT IN GOOD USE.

25 229.165 (m) (1) (A)not clean; NEED TO CLEAN CONTAINERS HOLDING BULK ITEMS; DIRTY TO SIGHT AND TOUCH.

27 NEED TO MAKE SURE TO POST MOST CURRENT HEALTH REPORT IN A VIEWABLE AREA.

7 229.163 (f) (1) 20 seconds; NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER FOR AT LEAST 20 SECONDS WHENEVER CHANGING TASKS AND NOT JUST WITH WATER.

8 EMPLOYEES OBSERVED WASHING HANDS WITHIN THE 3 COMPARTMENT SINK, DUE TO NO HANDWASHING SINK AVAILABLE AT THE TIME OF INSPECTION.

8 ESTABLISHMENT MUST NOT STORE CLEAN OR DIRTY EQUIPMENT, DISHES, AND OTHER KITCHENWARE WITHIN MOPSINK; NEED TO MAKE SURE TO USE DRAINBOARDS FOR PROPER STORAGE UNTIL DISHES ARE READY TO BE WASHED, RINSED, AND SANITIZED.


10 2011-06-07 13 229.164 (o) (7) (A) consume by date (prepared); ESTABLISHMENT NEEDS TO MAKE SURE TO NOTE A USE BY/CONSUME BY DATE ON ALL REFRIGERATED, PREPARED, POTENTIALLY HAZARDOUS FOODS HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS; MAKE SURE TO ALSO LABEL AL

16 229.166 (g) (1) (A) HWS not provided; NO HANDWASHING SINK WAS AVAILABLE AT THE TIME OF INSPECTION; WILL NEED TO CORRECT THIS NONCOMPLIANCE WITHIN 10 DAYS TO AVOID FEES AND POSSIBLE SUSPENSION OF LICENSE/CLOSURE.

17 229.167 (e) (3) (A) no towels; NEED TO PROVIDE INDIVIDUAL, DISPOSABLE PAPER TOWELS FOR PATRONS/PUBLIC RESTROOMS.

20 229.168 (b) working container not labeled; NEED TO MAKE SURE TO LABEL ALL TOXIC ITEMS NOT IN ORIGINAL CONTAINER WITH THE COMMON NAME.

25 229.165 (d) (1) (B)free of breaks, cracks; WILL NEED TO DISCARD ALL CONTAINERS THAT ARE BROKEN OR ARE NOT IN GOOD USE.

25 229.165 (m) (1) (A)not clean; NEED TO CLEAN CONTAINERS HOLDING BULK ITEMS; DIRTY TO SIGHT AND TOUCH.

27 NEED TO MAKE SURE TO POST MOST CURRENT HEALTH REPORT IN A VIEWABLE AREA.

7 229.163 (f) (1) 20 seconds; NEED TO MAKE SURE TO WASH HANDS WITH SOAP AND WATER FOR AT LEAST 20 SECONDS WHENEVER CHANGING TASKS AND NOT JUST WITH WATER.

8 EMPLOYEES OBSERVED WASHING HANDS WITHIN THE 3 COMPARTMENT SINK, DUE TO NO HANDWASHING SINK AVAILABLE AT THE TIME OF INSPECTION.

8 ESTABLISHMENT MUST NOT STORE CLEAN OR DIRTY EQUIPMENT, DISHES, AND OTHER KITCHENWARE WITHIN MOPSINK; NEED TO MAKE SURE TO USE DRAINBOARDS FOR PROPER STORAGE UNTIL DISHES ARE READY TO BE WASHED, RINSED, AND SANITIZED.


27 2011-02-01 12 229.164 (f) (2) (A) (iv) not covered; Many containers of prepared food items uncovered in reach in coolers and reach in freezers and cardboard box sitting over opened container of food in reach in freezer; all food items need to be protected by storing

13 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed o

20 229.168 (c) (1) toxics stored; Do not store paint cans and paint brush next to and above salsa bowls.

20 229.168 (d) (2) (A) (ii) not according to label; Need to remove the ortho pesicide from establishment(states for only residential and outdoor use); All pesticides should state on the manufacturer's label instructions that use is allowed in a food estab

25 229.165 (m) (1) (A)not clean; Dirty knife observed sitting next to packaged bread on top of ice machine; make sure to remove and replace all worn/discolored containers used to hold food items in from establishment.

3 229.164 (o) (6) (A) PHF>135; All potentially, hazardous foods must be maintained at 135 degrees F and above when being maintained in hot hold area(Rice at 86 degrees F); owner tells me he keeps the rice at that temp. to avoid drying out and then reheat

7 229.163 (h) (5) handling soiled equip; Employees need to make sure to wash hands with soap and water after handling dirty utensils/trash cans and before handling clean equipment/utensils; employees need to make sure to wash hands after washing utensils/

8 Do not wash hands in 3 compartment; 3 compartment sink only should be used for the washing, rinsing, and sanitizing of wares; do not store dishes/equipment in mopsink; mopsink should only be used for the disposal of liquid waste and the cleaning of mops


8 2011-02-01 12 229.164 (f) (2) (A) (iv) not covered; Many containers of prepared food items uncovered in reach in coolers and reach in freezers and cardboard box sitting over opened container of food in reach in freezer; all food items need to be protected by storing

13 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed o

20 229.168 (c) (1) toxics stored; Do not store paint cans and paint brush next to and above salsa bowls.

20 229.168 (d) (2) (A) (ii) not according to label; Need to remove the ortho pesicide from establishment(states for only residential and outdoor use); All pesticides should state on the manufacturer's label instructions that use is allowed in a food estab

25 229.165 (m) (1) (A)not clean; Dirty knife observed sitting next to packaged bread on top of ice machine; make sure to remove and replace all worn/discolored containers used to hold food items in from establishment.

3 229.164 (o) (6) (A) PHF>135; All potentially, hazardous foods must be maintained at 135 degrees F and above when being maintained in hot hold area(Rice at 86 degrees F); owner tells me he keeps the rice at that temp. to avoid drying out and then reheats

7 229.163 (h) (5) handling soiled equip; Employees need to make sure to wash hands with soap and water after handling dirty utensils/trash cans and before handling clean equipment/utensils; employees need to make sure to wash hands after washing utensils/

8 Do not wash hands in 3 compartment; 3 compartment sink only should be used for the washing, rinsing, and sanitizing of wares; do not store dishes/equipment in mopsink; mopsink should only be used for the disposal of liquid waste and the cleaning of mops


22 2010-09-14 16 229.166 (i) (1) (A)HWS not accessible; Keep all kitchenware out of handwashing sink; sink should be free of items and be readily accessible without having to move items before washing hands.

18 229.167 (p) (11) (C)insects/pests not minimized; Evidence of sugar ants in dry storage area and on shelves holding clean equipment and cooking utensils; Also observed roach droppings on dry storage shelves. Will need to have licensed pest control come

21 229.165 (r) (3) (D)no sanitization; Make sure to sanitize hot holding bins in a chlorine solution(half teaspoon per gallon of water)after washing and rinsing them.

24 229.165 (h) (2)thermometer available; Thermometers needed for refrigerators/freezers in waitress area.

25 229.165 (d) (1) (B)free of breaks, cracks; Remove all chipped/cracked plates/bowls used by consumers from storage shelves and from underneath hot holding area.

27 Make sure to post the most current inspection report in a viewable area to the public.

7 229.163 (h) (6) wash as needed; Employees need to wash hands whenever changing tasks.


7 2010-09-14 16 229.166 (i) (1) (A)HWS not accessible; Keep all kitchenware out of handwashing sink; sink should be free of items and be readily accessible without having to move items before washing hands.

18 229.167 (p) (11) (C)insects/pests not minimized; Evidence of sugar ants in dry storage area and on shelves holding clean equipment and cooking utensils; Also observed roach droppings on dry storage shelves. Will need to have licensed pest control come

21 229.165 (r) (3) (D)no sanitization; Make sure to sanitize hot holding bins in a chlorine solution(half teaspoon per gallon of water)after washing and rinsing them.

24 229.165 (h) (2)thermometer available; Thermometers needed for refrigerators/freezers in waitress area.

25 229.165 (d) (1) (B)free of breaks, cracks; Remove all chipped/cracked plates/bowls used by consumers from storage shelves and from underneath hot holding area.

27 Make sure to post the most current inspection report in a viewable area to the public.

7 229.163 (h) (6) wash as needed; Employees need to wash hands whenever changing tasks.


10 2010-05-21 24 Working thermometers are required for all reach in coolers/freezers.

25 Bin holding utensils dirty with food debris and some utensils not clean to sight and touch.

8 Make sure handwashing sink is used only for the purpose of handwashing(food item observed in sink); Do not wash hands in 3 compartment sink(only used for the manual warewashing of utensils and equipment).


3 2010-05-21 24 Working thermometers are required for all reach in coolers/freezers.

25 Bin holding utensils dirty with food debris and some utensils not clean to sight and touch.

8 Make sure handwashing sink is used only for the purpose of handwashing(food item observed in sink); Do not wash hands in 3 compartment sink(only used for the manual warewashing of utensils and equipment).


14 2010-02-11 10 Items in cooler must be stored in a food approved source; grocery bags are unacceptable for foods.

14 Please provide cold water at handwashing sink; temp of hot water-120F Water must be at 100F mixed

24 Provide thermometers in all coolers that are accurate to measure temperature

27 Please renew permit for facility; expired 01/2010


4 2010-02-11 10 Items in cooler must be stored in a food approved source; grocery bags are unacceptable for foods.

14 Please provide cold water at handwashing sink; temp of hot water-120F Water must be at 100F mixed

24 Provide thermometers in all coolers that are accurate to measure temperature

27 Please renew permit for facility; expired 01/2010


7 2009-09-30 19 Evidence of rodents observed.

7


2 2009-09-30 19 Evidence of rodents observed.

7


24 2009-03-31 No observations found.
0 2009-03-31 No observations found.
The information on this page is obtained from Texas state government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: San Antonio Metropolitan Health District. Data aggregation for KSAT by Web Services LLC